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Southern French–style pork with garlicky pecan aillade and braised kale
Gluten-Free Friendly, Dairy-Free, Soy-Free, Paleo, Mediterranean, Diabetes-Friendly, Carb-Conscious, No Added Sugar, Protein Plus
2 Servings, 700 Calories/Serving
30–45 Minutes
Inspired by the cuisine of the Languedoc region in southern France, we pair pork chops with a garlicky aillade and a side of braised kale with raisins.
In your bag
- 2 boneless pork loin chops (about 5 ounces each)
- 1 teaspoon sweet smoked paprika
- 1 organic red onion
- 1 organic orange
- 1 bunch organic lacinato kale or other leafy greens
- ¼ cup raisins
- 1 teaspoon red chile flakes (optional)
- ¼ cup pecans
- 2 ounces Italian salsa verde
Nutrition per serving
Calories 700, Total Fat 46g (59% DV), Sat. Fat 7g (35% DV), Trans Fat 0g, Cholest. 80mg (27% DV), Sodium 310mg (13% DV), Total Carb. 43g (16% DV), Fiber 11g (39% DV), Total Sugars 17g (Incl. 0g Added Sugars, 0% DV), Protein 40g
Contains:
Tree Nuts (pecan)
Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.
Instructions
Wash produce before use
1
Prep and cook the pork
- Pat the pork dry with a paper towel. Season generously with salt and pepper and rub all over with the paprika.
In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the pork and cook, turning frequently, until browned but still faintly pink within, 8 to 10 minutes. Transfer to a plate.
While the pork cooks, prepare the kale.
2
Prep and cook the kale
- Peel and coarsely chop enough onion to measure 1 cup [2 cups].
- Zest and juice the orange, keeping the zest and juice separate. Set aside the zest for the aillade.
- Strip the kale leaves from the stems; coarsely chop the leaves.
In another large frying pan over medium heat, warm 1 to 2 teaspoons oil until hot but not smoking. Add the onion, season with salt and pepper, and cook, stirring occasionally, until soft and starting to caramelize, 3 to 4 minutes. Stir in the orange juice, raisins, and as many chile flakes as you like. Working in batches if needed, add the kale and cook, stirring occasionally, until just wilted, 3 to 4 minutes. Remove from the heat and season to taste with salt and pepper.
While the kale cooks, prepare the aillade.
3
Make the aillade
- Finely chop the pecans.
In a small bowl, stir together the pecans, salsa verde, and orange zest. Season to taste with salt and pepper.
Serve
Kids Can!
- Measure the onion.
- Juice the orange.
- Stir the aillade.
- Set the table.